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Warm Eggplant, Mushroom and Kale Salad

A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It's the perfect side dish for cold weather! (gluten-free, vegetarian)

A delicious warm eggplant, mushroom and kale salad with tangy goat cheese, walnuts and balsamic vinaigrette. It’s the perfect side dish for cold weather! (gluten-free, vegetarian)

Scale

Ingredients

For dressing:

Instructions

  1. Preheat oven to 425°F. Line 2 baking sheets with parchment or silicone baking mats.
  2. Cut eggplant into uniform 1 inch cubes. Toss with 1/2 tbsp of the olive oil and spread onto one of the cookie sheets. Wash mushrooms and cut each in half. Toss with 1/2 tbsp olive oil and add to cookie sheet with eggplant.
  3. Roughly chop kale into uniform pieces and toss with 1/2 tbsp of olive oil. Spread onto other cookie sheet.
  4. Roast kale 10 minutes or until crispy but not burned. Roast eggplant and mushrooms 20 minutes, stirring every 5 minutes or so. Let vegetables cool slightly before handling.
  5. Meanwhile, prepare the dressing: In a small saucepan, and garlic, balsamic, oil and honey. Heat on low until thickened, about 10 minutes. Remove garlic cloves and stir in cracked pepper to taste. Set aside.
  6. In a large bowl combine roasted vegetables, dressing, walnuts, goat cheese, and thyme. Gently stir and serve immediately.

Keywords: warm salad, eggplant salad, kale mushroom salad

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